anonymous wrote:
MSG that ketchup makers hide in the ingredient called "natural flavors"

This puzzled me as I believe there are people who are allergic to MSG so hiding it like this would be unsafe (and possibly illegal). So I did a search and came up with the following from the Heinz site:

Is there any hidden MSG in Heinz Products?
Any of our products that contain Monosodium Glutamate, or MSG, would clearly state this ingredient on the label. There is no hidden MSG in Heinz products.

And the following from the Hunts site:

Q: Is there any MSG in Hunt's Tomato Products?
A: Hunt's products do not contain any added monosodium glutamate. [The answer goes on to mention a particular spaghetti sauce they make which is an exception]

While my sauce simmers, I just wanted to say thanks for the recipe. This is a very simple and basic recipe that be easily modified. There's nothing better than experimentation. Tonight I double the recipe, added liquid smoke and increase the tomatoes by 33%.

BTW, MSG is not a toxic or dangerous chemical as many people believe. THere is a very small percentage of people that are allergic or sensitive to MSG. MSG is the partially deprontonated form of glutamic acid, an amino acid found in relatively large amounts in our bodies. I believe the label statement "no MSG" makes people think MSG must be dangerous.

Don't let the corrupted American food industry fool you. MSG is very dangerous and is put into foods to "trick" your brain into thinking the food tastes better. It is addictive and has been linked to causing obesity in Americans:

also, communists are putting floride in our drinking water, and stealing my thoughts. MSG is fine, it occurs naturally in alot of the foods you eat. Before you tell me why the manufactured kind is different and evil, I'll just add that I use the store bought kind (accent) all the time. The Japanese consider MSG a unique sixth flavor, they call 'umami' which would translate best as 'savory'. Or something to that effect. Back to the topic, my favorite BBQ sauce ic KC master piece, 'honey steakhouse' it's darn near impossible to find, so I'm gonny reverse engineer it. I'm comparing different recipes to my own 'experiments' and so, I thank you, uh whoever you are for you recipe. It will be assimilated.

1.) If you're like me and tend to add more garlic than a given recipe calls for, don't do it with this one. The amount called for suffices, trust me.

2.) Definately try other vinegars. I have used white wine vinegar and apple cider vinegar in this, and it makes a big difference in the flavor.

3.) Try using tomato paste instead of ketchup, or organic ketchup. (Even Heinz offers organic ketchup now.) If you use tomato paste, you'll need to add a little more vinegar. You'd also want to add more brown sugar, or even better, up the molasses!

Anonymous: MSG is only fine if you are not sensitive/allergic to it, and almost all people are sensitive to MSG when given a high enough dose (ie, one restaurant visit). Don't underestimate a good excitotoxin when you see one.

Yes, there are natural glutamic acids which are protein-bound, which our bodies deal with naturally and well. Breast milk, cow's milk, and tomato juice are great examples.

Then there are the processed, free glutamic acids, which trick the tongue, damage brain cells, and cause cravings and addictions. These can come from rice, corn, and more. This is the nefarious MonoSodiumGlutamate, aka autolyzed yeast extract, aka maltodextrin, aka natural flavorings, aka anything undisclosed on an ingredient label...

Great site and i really like how you do those instructions. It looks like something an engineer would come up with only its useable by the non engineering comunity as well. I recomend this site as well for www.ribcitybbq.com